Comparative Study on the Physical and Chemical Properties Influenced by Variations in Fermentation Bacteria Groups: Inoculating Different Fermented Mare’s Milk into Cow’s Milk
Fermented strains play a crucial role in shaping the physicochemical properties and functionality of fermented cow’s milk. The natural fermentation system demonstrates a certain degree of stability and safety after undergoing continuous domestication. Fermented mare’s milk has been consumed for its...
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MDPI AG
2025-04-01
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| author | Fanyu Kong Qing Zhao Shengyuan Wang Guangqing Mu Xiaomeng Wu |
| author_facet | Fanyu Kong Qing Zhao Shengyuan Wang Guangqing Mu Xiaomeng Wu |
| author_sort | Fanyu Kong |
| collection | DOAJ |
| description | Fermented strains play a crucial role in shaping the physicochemical properties and functionality of fermented cow’s milk. The natural fermentation system demonstrates a certain degree of stability and safety after undergoing continuous domestication. Fermented mare’s milk has been consumed for its intestinal health benefits in regions such as Xinjiang and Inner Mongolia in China. This consumption is closely related to the fermented strains present. Consequently, from the perspective of fermented strains, this study aimed to compare the microbiota diversity of naturally fermented mare’s milk with that of inoculated fermented cow’s milk, using it as a fermentation system to develop new functional fermented cow’s milk products. Water retention, rheology, texture, pH, and titration acidity were analyzed to evaluate the quality of fermented cow’s milk with the obtained transmission strain system. Importantly, the correlation between the property of fermented cow’s milk and the diversity of fermentation system has been thoroughly analyzed. The findings indicate that the gel property of fermented cow’s milk is not directly linked to the strain diversity or the core strain of fermentation. Instead, the abundance of <i>Lactobacillus</i>, <i>Lactococcus</i>, <i>Hafnia-Obesumbacterium</i>, <i>Leuconostoc</i>, <i>Acetobacter</i>, and <i>Acinetobacter</i> bacteria significantly influences the quality of fermented cow’s milk. Consequently, this study has successfully developed a new type of fermented cow’s milk and provided a reliable theoretical foundation for the functional enhancement of specialized fermented cow’s milk products. |
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| publishDate | 2025-04-01 |
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| spelling | doaj-art-238ea46ce1104e2ebd4e9a0a0e826f8c2025-08-20T02:17:20ZengMDPI AGFoods2304-81582025-04-01148132810.3390/foods14081328Comparative Study on the Physical and Chemical Properties Influenced by Variations in Fermentation Bacteria Groups: Inoculating Different Fermented Mare’s Milk into Cow’s MilkFanyu Kong0Qing Zhao1Shengyuan Wang2Guangqing Mu3Xiaomeng Wu4School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaFermented strains play a crucial role in shaping the physicochemical properties and functionality of fermented cow’s milk. The natural fermentation system demonstrates a certain degree of stability and safety after undergoing continuous domestication. Fermented mare’s milk has been consumed for its intestinal health benefits in regions such as Xinjiang and Inner Mongolia in China. This consumption is closely related to the fermented strains present. Consequently, from the perspective of fermented strains, this study aimed to compare the microbiota diversity of naturally fermented mare’s milk with that of inoculated fermented cow’s milk, using it as a fermentation system to develop new functional fermented cow’s milk products. Water retention, rheology, texture, pH, and titration acidity were analyzed to evaluate the quality of fermented cow’s milk with the obtained transmission strain system. Importantly, the correlation between the property of fermented cow’s milk and the diversity of fermentation system has been thoroughly analyzed. The findings indicate that the gel property of fermented cow’s milk is not directly linked to the strain diversity or the core strain of fermentation. Instead, the abundance of <i>Lactobacillus</i>, <i>Lactococcus</i>, <i>Hafnia-Obesumbacterium</i>, <i>Leuconostoc</i>, <i>Acetobacter</i>, and <i>Acinetobacter</i> bacteria significantly influences the quality of fermented cow’s milk. Consequently, this study has successfully developed a new type of fermented cow’s milk and provided a reliable theoretical foundation for the functional enhancement of specialized fermented cow’s milk products.https://www.mdpi.com/2304-8158/14/8/1328back-sloppingmicrobiota diversitystrain transmissionassociation analysis |
| spellingShingle | Fanyu Kong Qing Zhao Shengyuan Wang Guangqing Mu Xiaomeng Wu Comparative Study on the Physical and Chemical Properties Influenced by Variations in Fermentation Bacteria Groups: Inoculating Different Fermented Mare’s Milk into Cow’s Milk Foods back-slopping microbiota diversity strain transmission association analysis |
| title | Comparative Study on the Physical and Chemical Properties Influenced by Variations in Fermentation Bacteria Groups: Inoculating Different Fermented Mare’s Milk into Cow’s Milk |
| title_full | Comparative Study on the Physical and Chemical Properties Influenced by Variations in Fermentation Bacteria Groups: Inoculating Different Fermented Mare’s Milk into Cow’s Milk |
| title_fullStr | Comparative Study on the Physical and Chemical Properties Influenced by Variations in Fermentation Bacteria Groups: Inoculating Different Fermented Mare’s Milk into Cow’s Milk |
| title_full_unstemmed | Comparative Study on the Physical and Chemical Properties Influenced by Variations in Fermentation Bacteria Groups: Inoculating Different Fermented Mare’s Milk into Cow’s Milk |
| title_short | Comparative Study on the Physical and Chemical Properties Influenced by Variations in Fermentation Bacteria Groups: Inoculating Different Fermented Mare’s Milk into Cow’s Milk |
| title_sort | comparative study on the physical and chemical properties influenced by variations in fermentation bacteria groups inoculating different fermented mare s milk into cow s milk |
| topic | back-slopping microbiota diversity strain transmission association analysis |
| url | https://www.mdpi.com/2304-8158/14/8/1328 |
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